These mini lamb burgers from Chef Klaus Happel of Soif Faim at Hotel Intercontinental won a Fleur De Lis Best of Show-Savory award at the 2011 New Orleans Wine & Food Experience. Chef Happel serves the burgers with crisp eggplant fries and tzatziki sauce for dipping.

This is a quintessentially New Orleans preparation of a Gulf seafood favorite, from Chef Gerry Middleton of Galatoire's. The snapper fillets are seared and served in a white wine sauce with sautéed artichokes, carrots, shallots, and mushrooms.

This impressive presentation of yellowfin tuna wrapped in a thin sheet of beef tenderloin is from Chef Brian Katz at New Orleans' Red Fish Grill. The trick is to sear the beef quickly in a hot pan, so that the tuna inside stays raw, almost like a piece of sushi.

Enjoy a brand new twist on a 200-year-old Louisiana classic! This clever take on turtle soup from Chef Tory McPhail of Commander's Palace won the Fleur de Lis Best of Show-Sweet award at the 2011 New Orleans Wine & Food Experience.